At play in the field of pastry

Learning from a Baton Rouge chef

Photos by Rebecca Lee Holland
Photos by Rebecca Lee Holland
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The first time I tasted Moeko Glynn’s baked goods, I wondered if they would be worth the hour-long wait outdoors in Louisiana’s summer heat. They were. They might even be some of the best things I’ve eaten in Baton Rouge.

Glynn makes buttery, flaky croissants, cinnamon rolls, brioche with candied kumquat and cream cheese, hand pies with seasonal ingredients, and much more. It’s all piled high on her kitchen table every Saturday morning. Outside, neighbors and visitors from other parishes who have heard about the weekly pop-up create a winding line through her garden, hoping she doesn’t sell out before they make it inside.

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